Carrot Cake Banana Bread

This carrot banana bread is the perfect hybrid of two beloved classics—carrot cake and banana bread. It’s naturally sweetened with maple syrup, shredded coconut and an addictive crunch from the walnuts. It’s finished with a tangy cream cheese frosting that makes it perfect for Easter brunch, springtime celebrations, or just an elevated weekend treat. This loaf is moist, fluffy, and is both wholesome and indulgent—plus it’s guaranteed to impress.

This recipe is presented in collaboration with Zoe for Pets!

Table of Contents

• More About Zoë for Pets Dental Sticks
• Why I Love This Recipe
• Ingredients You’ll Need
• Substitutions & Variations
• Directions
• How to Store and Make Ahead
• Other Banana Bread Recipes You’ll Love
• Final Thoughts
• Connect With Me

With Easter around the corner and spring brunch season in full swing, this loaf feels like the perfect celebration bake. It’s naturally sweetened, easy to mix by hand, and topped with a lush lemon-kissed cream cheese frosting that’s silky smooth.

More About Zoë for Pets Dental Sticks

These treats are all-natural and help satisfy their chewing instincts. These treats are specially formulated to help maintain cellular health, which helps support a strong and healthy immune system, good health, and well-being. Zoë Antioxidant Treat Sticks do not contain any gluten, wheat, corn, or soy, making it safe for dogs with allergies to wheat and gluten.Check out their line-up of products here: zoeforpets.com

Why I Love This Recipe

I’ve always been a fan of banana bread and carrot cake, so combining the two was a no-brainer. This recipe was born one cozy weekend morning when I had overripe bananas sitting on the counter and leftover carrots in the fridge. Instead of choosing between baking a loaf or a cake—I blended the best of both. And let me just say, the result is magic.

Ingredients You’ll Need

For the Carrot Banana Bread

• 2 ripe bananas, mashed – Spotty bananas work best here for natural sweetness.
• 2 eggs – Use room temperature eggs for a lighter texture.
• ½ cup melted butter – Can substitute coconut oil or vegan butter if needed.
• 1 tbsp vanilla extract – For warmth and depth.
• ½ cup maple syrup – A natural sweetener that adds subtle richness.
• 1½ cups all-purpose flour – You can use white whole wheat flour or a mix of all-purpose and oat flour.
• 1 tsp baking soda – Gives the loaf lift.
• ½ tsp salt – Balances the sweetness.
• 1½ cups grated carrot – Use freshly grated for best moisture and texture.
• ½ cup chopped walnuts – Adds crunch. Feel free to swap with pecans.
• ¼ cup shredded coconut – Optional, but adds a tropical touch and extra texture.

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• 2 tbsp butter, room temperature
• 2 cups icing sugar (add more if needed for consistency)
• ½ tsp vanilla extract
• 1 tsp lemon zest
• Pinch of salt

Substitutions & Variations

• Dairy-Free? Swap the butter for coconut oil and use dairy-free cream cheese or skip the frosting altogether for a lightly sweet, breakfast-appropriate loaf.
• No maple syrup? Use honey or brown sugar instead.
• Nut-free? Omit the walnuts or replace with sunflower or pumpkin seeds.
• Gluten-free? Use a gluten-free 1:1 baking flour for a GF version.

Directions

1. Preheat your oven to 350°F and line a loaf pan with parchment paper or lightly grease.
2. In a large bowl, whisk together the mashed bananas, eggs, melted butter, vanilla, and maple syrup.
3. In another bowl, whisk together flour, baking soda, and salt.
4. Stir the dry ingredients into the wet mixture just until combined.
5. Fold in the grated carrots, shredded coconut, and chopped walnuts.
6. Pour the batter into your prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the loaf cool completely before frosting.

For the Frosting:

Beat cream cheese and butter until smooth. Add icing sugar, vanilla, salt, and lemon zest. Whip until creamy and spreadable. Frost the cooled loaf and garnish with extra zest or crushed walnuts, if desired.

How to Store and Make Ahead

• Store: Keep frosted bread in an airtight container in the fridge for up to 5 days. Bring to room temp before serving.
• Freeze: Wrap unfrosted bread tightly in plastic wrap and freeze for up to 3 months.
• Make Ahead: Bake the loaf a day ahead and frost the next day for best results.

Other Banana Bread Recipes You’ll Love

• Winter Spice Banana Bread
• Pear Banana Bread with White Chocolate
• Pumpkin Banana Bread

Final Thoughts

This carrot banana bread is everything I love in a springtime bake—fluffy, cozy, and just sweet enough with a hint of citrus. It’s ideal for Easter brunch, afternoon coffee, or even as a little treat tucked into a lunchbox.

I hope this recipe inspires you to bake something beautiful this week!

Connect With Me

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